Ingredients:
300 g pale peas
2 shallots
2 spring onions
50 g butter
1 untreated lemon
1 teaspoon sugar
1 teaspoon curry powder
500 ml chicken bouillon
Salt
white pepper
125 g crème fraîche
some peppermint leaves
Preparation:
First wash and drain the peas. Peel the shallots and dice them into small pieces and clean the spring onions and cut them into small rings.
Melt the butter in a saucepan and sauté the shallots and spring onions until golden brown. Grate 1/4 of the lemon peel and stir in together with the sugar and curry.
Pour in the bouillon, add the peas and simmer covered over low heat for 20 minutes. Season with salt and pepper.
Puree the oriental pea soup with a hand blender, stir in the crème fraîche and serve with fresh mint leaves.